Fluffy currant cake with airy meringue

Fluffy currant cake with airy meringue

This cake is a summer classic with currants. The cake base made of crispy shortcrust pastry is perfectly complemented by sweet, airy meringue and slightly sour currants. The balance of tart and sweet is perfect in this cake. Grated lemon peel makes the cake very aromatic and fragrant. It tastes heavenly and is a great addition to a summer buffet.

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5 stars from 3 votes

Ingredients

  • 1 lemon
  • 2 eggs
  • 200g flour
  • 1 tsp baking powder
  • 125g butter
  • 200g icing sugar
  • 2 tsp cornflour
  • 250g redcurrants

Instructions

  1. Wash the lemon thoroughly, dab dry.
  2. Grab the zest from about 1.5 teaspoons with a fine grater.
  3. Separate the egg white from the yolk.
  4. Sieve the flour and baking powder into a bowl.
  5. Soft butter, half the Add the icing sugar, egg yolks and lemon zest.
  6. Knead everything to form a soft shortcrust pastry.
  7. Form the dough into a ball, wrap in cling film and place in the fridge for 30 minutes.
  8. Grease a springform pan with a little butter.
  9. A work surface with Dust with some flour.
  10. Roll out the dough thinly.
  11. Line the springform with it
  12. Draw up a 5-6 cm high edge.
  13. Bake the cake base in the oven at 170°C for approx. 20-25 minutes.
  14. Wash the currants in a sieve and drain well.
  15. Remove the berries from the panicles.
  16. Beat the egg whites with a mixer in a clean bowl.
  17. Gradually drizzle in the remaining powdered sugar and starch.
  18. Another 5 minutes beat until stiff peaks form.
  19. Add the currants and carefully fold in with a kitchen spatula.
  20. Put a few aside for garnish.
  21. Pour the beaten egg white mixture into the springform pan on the cake base and smooth it out.
  22. Put the cake back in the oven and bake for approx .Bake for 10 minutes.
  23. Remove from the oven and leave to cool completely in the tin.
  24. Carefully loosen the rim of the springform pan with a knife.
  25. Place the cake on a cake stand.
  26. Garnish the redcurrant cake with meringue and redcurrants, if you like.
  27. Dust with icing sugar.
  28. Cut the cake into pieces and serve.

Utensils

  • Kitchen scales
  • Mixer
  • Bowl
  • Sieve
  • Grater
  • Dough roller
  • Spatula
  • Springform pan

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